Prep time: 10 minutes
Total time: 45 minutes
for the mustard breadcrumbs:
1/4 cup unsalted butter, melted
2 teaspoons malt vinegar
1 teaspoon Coleman's mustard powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 cups torn country loaf, crust removed and torn into bite-sized pieces
for the charred broccoli:
2 small bunches broccolini (about 1 pound)
kosher salt, to taste
2 tablespoons olive oil, plus more for serving
1 tablespoon minced parsley
2 teaspoons chile flakes
6 oil-packed anchovy filets, minced
2 garlic cloves, mashed into a paste
zest of 1 lemon
1. Make the breadcrumbs: Heat the oven to 350°F. Combine the butter, vinegar, mustard powder, pepper, and salt in a bowl. Add the bread and toss to coat. Transfer to a baking sheet and bake until golden and brown, about 20 minutes. Set aside.
2. Light a grill. If the broccoli is large, quarter. Otherwise, leave whole or halved lengthwise.
3. Bring a pot of generously salted water to a boil and cook the broccoli for 10 seconds, then transfer to a medium bowl and toss with 1 tablespoon of olive oil. Grill the broccoli until charred all over, 12 to 15 minutes.
4. Meanwhile, mix the parsley, chile flakes, anchovies, garlic, and lemon zest in a bowl. Add the grilled broccoli and croutons, to taste, and toss well to combine. Serve on a warm platter with olive oil to drizzle at the table.